Summary

Ingredients

• 2 liters broth, clear cooked from bones
• 200 g carrot (s)
• 100 g celeriac
• 100 g parsley root (s)
• 500 g potato (s)
• salt and pepper
• 6 cucumber (s), (pickled cucumber)
• 100 ml cream
• parsley
• possibly flour

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Instructions

1. Clean the vegetables, cut them into small pieces and cook. Peel the potatoes, cut them into cubes and cook them with the vegetables until soft, season with salt and a little pepper (not too salty, pickle cucumbers are also added).
2. When the vegetables and potatoes are soft, only then add the coarsely grated salt dill pickles and bring to the boil.
3. If someone likes creamy soup, thicken with a little flour. Taste again.
4. Remove from the hob and stir in the cream and sprinkle with parsley.